First, prepare the rice. Sprinkle the cooked brown rice with rice vinegar and toss with a fork. Set aside while you're preparing the rest of the ingredients.
If desired, you can pan-fry the tofu. Heat a bit of olive oil in a large heavy-bottomed skillet and fry, turning every couple of minutes, until the tofu is browned on all sides.
In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.
Place the shredded lacinato kale into a small bowl and spoon a bit of the ponzu dressing over top. Use clean hands to massage the dressing into the kale, and then set aside while you're prepping the rest of the ingredients.
Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes, or as long as overnight.
Cook the edamame beans according to package instructions. Drain and set aside.
To assemble, first place the rice into two serving bowls. Arrange the marinated kale and tofu over top, followed by the remaining ingredients. Garnish with cilantro and furikake sprinkles if desired.
To serve, drizzle generously with vegan Sriracha mayo. Enjoy!
Nutrition values are an estimate only
Prep time assumes the brown rice is already cooked.
Ponzu dressing and marinated kale and tofu can be made up to a day in advance, as can the Sriracha mayo and the edamame beans.
If you're making this for packed lunches, leave the avocado off until ready to serve.